10 sheets phyllo pastry (8 for the base and 2 for the top)
50 g dried mushrooms
1 cup (240 mL) boiled water
2 Tbs (30 mL) olive oil
1 cup leeks, white parts thinly sliced
2 cups button mushrooms, rough chop
1 cup shiitake mushrooms, rough chop
¾ cup chanterelle mushrooms, rough chop
1½ tsp fresh thyme, fine chop
2 tsp fresh sage, fine chop
½ tsp fresh rosemary, fine chop
4 cloves garlic, peeled and rough chop
6 small kale leaves, thinly sliced
½ cup (120 mL) white wine
¾ cup (180 mL) mushroom liquid
¼ cup goat cheese
¼ cup asiago cheese, grated
½ lemon zest and juice
3 Tbs butter
- Preheat oven to 375º F. Remove phyllo pastry from freezer if frozen, and let thaw. Cover dried mushrooms with boiling water and let sit for 30 minutes, covered.
- Add oil to a sauté pan, on medium-low heat. Add leeks and cook, 3 minutes. Add the fresh mushrooms and the herbs (thyme, sage and rosemary) and let cook 8 - 10 minutes.
- Add the garlic and kale and cook another 2 minutes.
- Add the white wine to deglaze pan, heat for 3 minutes.
- Remove the reconstituted mushrooms and squeeze out any liquid. Roughly chop and add to your pan. Use ¾ cup (180 mL) of the mushroom liquid and add to the pan. Let cook 10 minutes for the liquid to reduce. Remove from heat. Let cool.
- Add the goat and asiago cheeses as well as the lemon zest and juice and stir to combine.
- Melt the butter in a small pot.
- Lay out your fist sheet of phyllo. Keep the rest covered so they don’t dry out. With a pastry brush, completely cover the phyllo sheet with butter (including the edges so they don’t dry out). Layer your next sheet of phyllo and repeat for the 8 sheets for the base.
- Place the mushroom mixture in the centre. Fold the phyllo on top of the mushroom mixture. If you would like further decoration to the pie, use the last 2 sheets of phyllo (layered and buttered and cut into 5 cm strips) to create a rough crinkled design on the top. The phyllo will do all the hard work and crisp up beautifully in the oven.
- Place on a baking sheet and bake 30 minutes.